Cheat's preserved lemons: place 1 large thinly sliced lemon in a saucepan with 125ml fresh lemon juice and 1 tbsp SpinneysFOOD Coarse Crystal Sea Salt. Bring to a boil and simmer until the lemon peel is tender – approx. 10 minutes. Cool, then use immediately, or keep for up to 1 week in the fridge
| Created by | Spinneys |
| Prep time | 5 minutes |
| Serves | 1 large jar |
| Cuisine | Arabic |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 43 |
| Fat | 0.5g |
| Saturates | 0.1g |
| Protein | 1.6g |
| Carbs | 13.3g |
| Sugars | 3.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCut each lemon in quarters.
Tightly pack the lemon quarters in layers into a large jar, packing the salt around them generously as you build up the layers.
Add the bay leaves and peppercorns.
Press the lemons down well and finish with a final layer of salt.
Leave the jar in a cool dark place for at least three months before using. Turn the jars every day. There should always be a layer of salt at the bottom of the jar, so add extra salt if needed. As the lemons mature, they will turn a dark yellow/brown colour.
Once opened, keep in the fridge and re-cover with lemon juice or a layer of olive oil after each use. When you use them, the only you need is the rind – scrape away the pith and flesh and chop the rind finely.
